San-do Kago Shi-no-zozo 4390 yen (4-pack bottle)
Today is the last day of work‼️ cleaning is over and I was asked to buy sake for the company's final party.
Amongst all the delicious sakes like Hirotogawa, Kudokibe, Akabu, Romain, Houou Mita, etc., I found this one‼️👀‼️
It's a little over my budget, but I had to have it 💦.
Today's snacks are sushi, roast beef and dry food! The bottle opened with a pop 🎉.
The aroma is nice 💜💜The initial attack is tangy and mellow 💜The taste is sweet and juicy and luxurious 💜The employees were surprised and happy to see such a sake 👀‼️
Sometimes luxury is good. 🙆♀️
Refreshing aroma like muscat.
In the mouth, it has a gentle sweetness and a bubbly, bubbly taste that goes down the throat refreshingly. Tastes like champagne without acidity. There is a slight bitterness at the end.
Ubusuna 2025 Yamadanishiki Ninonosai
It was mild when the bottle was opened, but when it was poured, it was very shwashy.
Easy to drink due to its gorgeous acidity and low alcohol content.
The type of beer that can be poured
Purchased on 10/17/2025 Wadaya
Ingredients : Hozu from Kikuchi River basin
Basic Agricultural Regulation : Kikuchi River Basin / Kimoto / Cultivated without pesticides / Cultivated without fertilizers / Wooden vat brewing / Yeast additive-free / Shiori
Rice polishing ratio : Not disclosed
Alcohol content : 13% abv.
◆Noujozo 12th rank "Nananoujozo" bookmark
HOMASO|Shichinonosai" - Brewed from the origin of Japanese rice
Homase" is a native rice cultivated in Kyushu since the Edo period (1603-1868) and is said to be the origin of Japanese rice before the modern improvement of rice varieties.
It is not gorgeous, but full of flavor and receptiveness,
Standing in the rice paddy, it talks with the wind and has the strength of life with its roots in the soil.
To revive this ancient rice with nature is to restore the memory of Japanese agriculture.
Components of Nananou brewing
Rice grown in the Kikuchi River basin - rice that resonates with the local water
Nama yeast brewing: Natural lactic acid fermentation technique handed down since the Edo period
Pesticide-free cultivation: Practicing the philosophy of "not treating everything as an enemy
Fertilizer-free agriculture: Rebirth of the earth through symbiosis with microorganisms
Wooden Oke Brewing Method: Utilizing the fermentation of fungi and microorganisms with the aroma of Japanese cedar
No additive yeast - fermentation left to the rhythm of nature
Shiori - Ancient brewing methods that are rooted in ancient sake brewing myths.
This is the 2024 new sake I bought when I visited the brewery last December.
It's been sitting in the fridge for a long time and I haven't been able to drink it because I was too lazy😅.
And the other day, I finally opened it!
When I opened it, there was a great popping sound!
I wasn't expecting it at all 💦.
The carbonation that crackles from the soft mouthfeel is addictive 😋.
The moderate sweetness enhances the depth of the flavor and does not become monotonous while drinking!
👉 The slight bitterness that lingers in the aftertaste is just right.
I didn't think this sake could taste this good after a year, maybe even better than when it was first brewed!
Hi superbebe😃
I'm glad to hear that you have a healthy opening 🚀 even after a year of laying down 🚀 ‼️ and it's amazingly good when you drink it 😳I don't have it in my fridge right now 😅I'd love to lay it down for a year!
Hananoka Shuzo's "San-do 2025 Yamadanishiki Shi-no-shu" (Sansho 2025 Yamadanishiki Four Farmers' Sake)
The name "San-do" is an archaic term that values the mother, chosen to reflect the land as it is. The temperature of the soil, the angle of the light, the depth at which water passes through it, and the speed at which the bacteria work. If all of these differ only slightly, the contours of the sake will take on a different shape. Therefore, even if the same land, the same philosophy, and the same hands prepare the sake, it will never look the same again due to the guidance of the agricultural brewing process.
The "initial shape" of the climate in 2005 quietly shows the progress of the year that will begin from here. From now on, as the seasons change, new lands will appear one after another, each with a different expression, and each will be layered one by one with the time of the land. They all look the same, but they are all slightly different. These differences deeply express the seasons. A new season of the land of origin opens from here.
The aroma of green apple and muscat fruits is discreet, with a hint of bamboo grass. A slightly sweet style with a rich flavor.
Specific name: Undisclosed
Rice variety: Fertilizer- and pesticide-free Yamadanishiki produced in Wassui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol content: 13%.
Yeast used: Kumamoto No. 9 yeast
Sake meter degree: Undisclosed
Acidity: Undisclosed
Amino acidity: Not disclosed
Rice polishing ratio: undisclosed
It has just the right amount of gas, sweetness, and a great aroma that wafts through the nose. It has been a long time since I last tasted it, but it is still very good.
I had only ever had a Yamadanishiki Shinonoso, but compared to that, it was very fragrant. The aroma of the rice is high, and the sweetness is followed by a savory finish.
